Aunt Rosa’s British Bread Pudding, not to be Confused with Bread and Butter Pudding

My aunt Rosa made this Bread Pudding the last time I visited her. It seems like I was in Rye, England just a few weeks ago, so it’s hard to believe that it was actually almost a year ago.

I wish I could spend weeks on end in Rye, as it is one of the loveliest towns in all of England. I’m being honest– it truly is! It has the perfect recipe for the most charming town with its cobblestoned streets and half-timbered houses set on a hilltop overlooking the sea. Rye’s flower displays look like they’re all competing for first place in a competition. Just take a look…

Another reason that I love Rye is because I am able to spend time with my cousins, my Aunt Rosa and Uncle Terry. You may remember Aunt Rosa from this post, where I told you how much of a green thumb she has and gave you the recipe for her incredibly delicious rhubarb fool? Well, she’s educated me about bread pudding now, which is not to be confused with bread and butter pudding. The trouble is that in the US we call the bread and butter pudding kind of dessert, “bread pudding”, which makes it all quite confusing!

Orange Chocolate Bread Pudding (click photo for recipe)

I’ll try to explain the difference between the two a little more clearly and when you see the recipe below, I think it will eventually make sense.

In the UK, bread and butter pudding refers to the dessert which is made with stale or toasted bread, usually raisins and then has a mixture of milk/cream/eggs/sugar poured over it and baked in an ovenproof bowl, which results in a lovely, almost soufflé-like dessert (like the Orange Chocolate dessert photo above). However, in the US, we usually refer to anything like this as “bread pudding”, so when my Aunt Rosa said she was making bread pudding, I assumed she was making the soufflé-like dessert, but she wasn’t.

Bread pudding in the UK is a dense dessert, and more similar to a moist cake or slice which can be picked up by hand, as you can see from the first photo at the top of this page or the one directly below this. Let’s get to this simple recipe (quantities are not critical) which allows you to turn any plain, stale bread into this delicious and unique dessert.

Bread Pudding in a bakery window in East Sussex

Aunt Rosa’s Bread Pudding

recipe by my Aunt Rosa

Ingredients (measurements are not critical, as long as bread isn’t too soggy or too dry, it’s fine)

Soak the bread with water and squeeze the excess water out then place in a large mixing bowl.

Add the remaining ingredients to the bowl, except for the white sugar (to sprinkle).

Stir well to mix all the ingredients together, until it’s evenly combined.

Spread the mixture onto the buttered tray and spread evenly. You can see the mushy consistency in this photo; if yours is too dry, you probably didn’t soak it enough (I made this mistake the first time).

Push down with a fork until the mixture is as even as possible.

Bake in preheated 350° F(180°C) oven for about 25 to 30 minutes, or until it starts to turn golden brown (turn the tray around half way through baking). Sprinkle with sugar to finish.

When cool, cut into slices or bars and serve, preferable with a piping hot cup of tea or coffee.

I made a batch using whole wheat bread. Same results, just darker color and different flavor; very good, but I do prefer the white bread version.

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Soak the bread with water and squeeze the excess water out then place in a large mixing bowl.

Add the remaining ingredients to the bowl, except for the white sugar (to sprinkle).

Stir well to mix all the ingredients together, until it's evenly combined.

Spread the mixture onto the buttered tray and spread evenly. You can see the mushy consistency in this photo; if yours is too dry, you probably didn't soak it enough (I made this mistake the first time).

Push down with a fork until the mixture is as even as possible.

Bake in preheated 350° F(180°C) oven for about 25 to 30 minutes, or until it starts to turn golden brown (turn the tray around half way through baking). Sprinkle with sugar to finish.

When cool, cut into slices or bars and serve, preferable with a piping hot cup of tea or coffee.

Both my husband & I come from British families. I made this bread pudding tonight & my husband said it was just like his mothers. What a compliment (for both you & I). I did omit the sherry (only because I did not have any) & did not substitute with anything. It was delicious. I do have to hide the pan full from him though! Thank you. I also made your sausage rolls, he ate 10 when he walked in the door, saved on making dinner. Another fantastic recipe & another container I have to hide. I am really excited I found your website. Hiding bathroom scales too!!!

OMG, you are too funny, Pauline (hiding the bathroom scales)! Thank you SO MUCH for sending me this comment; you don’t know how much it means to me! I actually wrote a post about commenting, so if you come across it, you will know why!

I will let my Aunt Rosa know too, as I’m sure she’d be happy to hear it! I, too, am happy you found my site! Enjoy and let me know if you ever have any questions about the recipes. :) Happy Thanksgiving, Pauline!

So glad I saw this. My husband’s favorite dessert is bread pudding, but I’ve never made this British style before. I will give it a try. P.S. I love those photos of Rye at the top of your post. Looks like such a quaint town!

This bread pudding is super easy to make, too. I have three of the other kids of bread pudding recipes on my site, and would definitely recommend the orange and chocolate one, and the chocolate or raisin recipe with a whisky sauce. In fact, I made one just today and am dousing it with the sauce tomorrow! Yippee!

[…] This is called a “pudding” because it is a British dessert and “pudding” means “dessert” in the UK, however, given that this doesn’t have butter on the bread, it adds to the confusion of another “bread pudding” dessert. You can read the difference HERE. […]

I just had to come out of the woodwork (where I usually lurk) and say something. I have a good friend who’s an actor. He’s flamboyant and actorly and altogether lovely. One of the subjects on which he’s always pontificating is British food. I love to tell him British food is bland and boring (though I don’t really believe it). But it makes him mad and it leads to lovely stories about his youth. At a recent dinner party, he tried to explain the difference between these two desserts. He didn’t do as well a job as you have here, and I pretended to doubt him. But I guess I’ll have to eat crow and send him this link. GREG

Oh my! That is just too funny, Greg! I’m sure he’ll feel vindicated once you send him my post! ;) He sounds a little like me, when people bash British food in my presence I put on the gloves immediately! haha!

I love coming on your blog to see all the amazing recipes and photos, I always enjoy reading about your travels and family members. Thank you for sharing Aunt Rosa’s British Bread Pudding it certainly looks fantastic.

Trackbacks

[…] This is called a “pudding” because it is a British dessert and “pudding” means “dessert” in the UK, however, given that this doesn’t have butter on the bread, it adds to the confusion of another “bread pudding” dessert. You can read the difference HERE. […]

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Meet Christina

A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. When she isn't in the kitchen, she loves to travel, near and far, as long as there's good food involved. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and Sticky Toffee Pudding at a time.